We make a similar salad, however, we use whipped cream cheese and less grapes. This allows for more of the "creamy". I don't put on the nuts until serving and don't use brown sugar. It works great with pecans or walnuts

Kids L O V E this salad! One secret is to dry the grapes before mixing with other ingredients. We always make it for Halloween, calling it Eyeball salad!!

THIS IS SOOO GOOD!!

Good and sweet! The family loved this dish other than the pecans, but that was what I loved about it!

Great Recipe!! I also used blueberries and received many compliments. Thanks, I will definitly be using this recipe again!!

I really love this easy salad. I use half red seedless grapes & half green seedless grapes. I also layer the salad starting with a layer of grapes & topping off with the cream cheese mixture sprinkled with brown sugar & pecans. I made this salad again this wkend & added fresh blueberries. Wow! It was fantastic!

This grape salad is definitely a big hit at any function! Instead of mixing in the brown sugar, I top the salad with a layer of brown sugar and sprinkle toasted chopped pecans on top of it! Delicious!

I modifed this recipe slightly. In my recipe, I use 16 cups of bite sized fruit. I've used any combination of green & red grapes, blueberries, strawberries, red & black raspberries. Wonderful everytime and perfect to use up a little bit of this and that kind of fruit! Don't use Kiwi though, spoils the taste somehow. Perfect everytime recipe though!

What a great salad. I love fruit salads and I don't know how I never came across this one. I used both red and green grapes and it was wonderful. Thanks...

I made this recipe and used only green grapes. I used 1/2 pound chopped walnuts instead of pecans and mixed the nuts in with the cream cheese / sour cream mixture. I also added more vanilla, and brown sugar and eliminated the white sugar. We thought it was better this way. Everyone loved it.

I needed something fast and simple for our 4th of July barbecue and this recipe fit the bill perfectly.My mother in law gave an almost identical recipe to me recently that she said was delicious... so I thought that it must be really good because she is extremely finicky about what she eats.This isn't the best looking salad but it is delicious and very refreshing!And yes...4# of grapes are just the right amount. I didn't have a problem with runniness because I made sure to drain my grapes on towels until absolutely dry.I added 1 cup mild shredded cheddar cheese to the cream cheese mixture and I used 1/2 c. brown sugar and 1 cup finely chopped pecans for the topping(My mother in law's recipe).I refrigerated it for about 8 hrs. and served it in a pretty(12x8x2") clear glass dish.I may try substituting vanilla flavored yogurt for the sour cream next time just to see how that would taste.Also...I wonder if possibly layering the grapes with with the cream cheese mixture in a deep glass bowl would maybe make a prettier presentation? Thank you so much for submitting this recipe.We enjoyed it very much! I am not sure that this is a 5 star recipe though so I am rating it 4-1/2 stars for now.

I made this and took to work for a food day and it was completely gone by lunch. I will make again for sure!

I make this for all sorts of family gatherings & most people can't get enough! Even using the lower-fat ingredients doesn't decrease the # of compliments!

I made this salad 3 weeks ago for a BBQ and It was a big hit. I added blueberries and lots of chopped pecans. I thought adding some coconut would be tasty, I will be trying that next time. I will say however that I think the amount of grapes/serving is quite off! But then again I think it depends on the actual size of the grapes and how hungry your guests are!!

absolutely excellent!! I used 2 1/2 lbs red grapes, and 1 lb strawberries cut up. I also added crushed butterfingers per previous suggestions, but probably would leave out next time. Everyone loved it!!

After reading the reviews and finding out this recipe makes alot more than 8 servings I scaled the recipe to 2 servings. I used 2 1/2 cups total of green and purple grapes. The recipe does not state the cream cheese should be softened at room temperature. In order to blend with sour cream I did let mine sit out. I refrigerated 5 hours prior to topping with a sprinkling of brown sugar and diced walnuts and almonds. I nice variation on using leftover grapes. However, I think my green grapes were very tart and may use all purple grapes next time. *UPDATE* I sprinkled a bit more brown sugar and refrigerated overnight...much better flavor the next day!!

This recipe is so delicious. I suggest using red and green grapes. It gives it a sweet and sour taste. This has become my new favorite dessert!